Stove-Top Stuffed Peppers Recipe – Old Fashioned Comfort Dinner
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If you are craving comfort food without heating up the kitchen, these old-fashioned stove-top stuffed peppers are for you. A modern twist on a classic, they’ve got everything you love about stuffed peppers: tender bell peppers, a hearty beef and rice filling, and rich tomato sauce, all without turning on the oven or spending hours at the stove.
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Recipe Fast Facts:
- Easy to prepare: stuff hollowed out bell peppers with cooked ground beef and rice filling.
- Quick simmer time: stuffed peppers covered in a skillet with tomato sauce take about 30 minutes for best results.
- Customizable: make your peppers with variations like different meats, making them vegetarian, or adding cheese and spices.
How long does it take to cook stuffed peppers with pre-cooked meat stuffing?
It takes about 30 minutes of covered simmering on the stove. It’s a quicker method than stuffing with raw meat, which can take over an hour and often results in soggy peppers.
For an even faster-stuffed pepper recipe, try my deconstructed stuffed pepper recipe!
Here is what you will need
Ingredient List
- Ground beef, turkey or chicken
- Cooked rice (white, brown or cauliflower)
- Bell peppers
- Tomato sauce
- Onion
- Dried oregano or Italian seasoning
- Garlic or garlic powder (1/4 teaspoon per clove)
- Sea salt and black pepper
- Worcestershire sauce (optional)
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Old-Fashioned Stove-Top Stuffed Peppers
- Cook the rice and set it aside (this can be done up to a few days before to save time.)
- Rinse the peppers, pat dry, and slice off the tops with a sharp knife. Remove the stems and dice the tops to add to the filling. Trim the bottoms slightly so the peppers stand upright in the pan.
- Hollow out the bell peppers by laying the pepper on its side on a cutting board. Use a sharp knife and run it around the inside of the flesh to remove the core.
- Heat olive oil in a large skillet or dutch oven over medium-high heat. Reduce to medium, add the ground beef, and cook until mostly browned. Stir in the onions and diced pepper tops; cook until softened, about 3 to 4 minutes.
- Add the cooked rice, and 1/2 cup of tomato sauce, stir and simmer for a few minutes longer. Transfer the ground beef mixture to a bowl.
- Wipe out the skillet, add 1 tablespoon olive oil, and heat over medium. Add garlic and cook for a minute, then stir in the remaining tomato sauce, Worcestershire (if using), and oregano. Reduce heat to low.
- Use a spoon to fill the bell peppers with the ground beef and rice mixture. Place each pepper into the skillet with the tomato sauce and spoon a little bit of the sauce over the top of each pepper. Cover the pan and simmer on low heat for 30 minutes.
Meal Prep Tip– cook the rice and beef a night or two before, for an even quicker meal!
Tips & Tricks
- Select bell peppers that are large enough to stuff and are sturdy and stand on their own.
- The peppers will be slightly crisp after 30 minutes of cooking time. If you prefer your peppers less crisp, extend the cooking time by 15 to 20 minutes.
Variations to Try
- Vegetarian
Swap the ground beef for cooked lentils, quinoa, or crumbled tofu for a hearty meatless version. - Cheesy
Mix shredded mozzarella, parmesan, cheddar, or pepper jack into the filling, or sprinkle it on top for a melty finish. - Low-Carb
Replace the rice with cauliflower rice to lighten things up without losing the texture.
If you prefer ground turkey, chicken, pork or sausage, go for it. This recipe works with any ground meat.
Want a kick? Stir in chopped jalapeno pepper or a pinch of red pepper flakes.
Helpful Tools to Make this Recipe
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Buy Now → How to Store Leftovers
Let the stuffed peppers cool to room temperature, then place them in an airtight container and refrigerate for up to 4 days.
To freeze, store the cooled peppers in a freezer-safe container for up to 2 months. Reheat straight from frozen on the stove or in the oven. Just keep in mind the texture may be a bit softer after freezing.
Serving Suggestions
Once your old-fashioned stuffed peppers are ready to enjoy, serve them with a hearty green salad like a kale caesar salad, arugula salad, or a side of green beans or roasted Brussels sprouts and a loaf of crusty bread.
Recipe FAQs
If the stuffing seems dry before stuffing the stuffed peppers, add some tomato sauce or diced tomato to the stuffing.
It’s important to cover the pan while cooking as it traps in the steam and helps to cook the peppers without drying them out.
Any cooked rice works, but long-grain white or brown hold up best in texture.
Aboslutely, these are perfect for preparing ahead of time. Prepare the filling and stuff the peppers. Refrigerate for up to two days before cooking.
More Stuffed Recipes
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Need More Stuffed Dinner Ideas?
Check out my Stuffed Suppers Plate Builder , it’s full of comforting mix-and-match meal ideas you can easily make for dinner!
Click on serving size to scale this recipe
Old Fashioned Stove-Top Stuffed Peppers
Ingredients
- 2 tablespoons olive oil
- 3/4 pound ground beef
- 1 cup rice cooked
- 4 bell peppers large
- 2 1/2 cups tomato sauce
- 1/2 cup diced onion
- 2 cloves garlic
- 1 teaspoon Worcestershire sauce Optional
- salt and pepper to taste
Instructions
- Use a sharp knife to trim the tops off of 4 bell peppers . Remove the stems and dice the pepper tops to add to the filling. Trim the bottom off of the peppers which will stabilize them in the pan.
- Hollow out the bell peppers by laying the pepper on its side on a cutting board. Use a sharp knife and run it around the inside of the flesh to remove the core.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the skillet is hot, add 3/4 pound ground beef and cook until it's almost cooked through. Add 1/2 cup diced onion and diced peppers from the tops of the peppers. Cook for a few minutes until the vegetables begin to turn soft.
- Add the 1 cup rice (cooked) and 1/2 cup of tomatoes, stir and simmer for a few minutes longer. Once combined, transfer the ground beef mixture to a bowl.
- Wipe out the skillet and add a tablespoon of olive oil to the skillet and heat it over medium heat, once the oil is hot, add the garlic and cook for few minutes. Add the tomato sauce and oregano; reduce the heat to low heat.
- Use a spoon to fill the bell peppers with the ground beef and rice mixture. Place each stuffed pepper into the skillet with the tomato sauce and spoon a little bit of the sauce over the top of each pepper. Cover the pan and cook on low heat for 30 minutes.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
